Moroccan mint tea, also known as Maghrebi mint tea, is a refreshing infusion made using gunpowder green tea leaves, spearmint leaves, sugar and hot water. This refreshing drink is commonly enjoyed throughout the Maghreb region in countries including Morocco, Tunisia, Algeria and Libya.
You can make your own Maghrebi mint tea to enjoy at home using a few simple ingredients. Pop the kettle on and your sweet mint tea will be ready in minutes.
While it is traditionally served hot it is equally refreshing chilled and served with ice.
If you are looking for other refreshing summer recipes you may also like to try this non-alcoholic watermelon and ginger juice drink, homemade stracciatella ice cream or easy no churn chocolate ice cream which can be made without an ice cream maker.
Ingredients
See recipe card below for full instructions and a list of ingredients with quantities.
- Gunpowder green tea leaves
- Spearmint leaves
- Sugar
- Water
How to make Moroccan mint tea
Place green tea, spearmint and sugar in a jug, add boiling water and leave to steep.
Add the remainder of the hot water and leave to steep again. By this time the flavours will have developed and the sugar dissolved.
Pour from one jug into a second jug from a height to aerate the tea. Repeat another another two or three times.
How to serve Moroccan mint tea
- Strain the tea leaves and mint and serve hot.
- Pour into individual glasses from a height to further aerate the tea.
- While it is traditionally serve hot, you can also serve your homemade mint tea chilled.
- Add other flavours and garnish such as a slice of lemon, lime or a sprig of sage or rosemary.
Other summer recipes
- Stracciatella ice cream4 Hours 45 Minutes
- Watermelon and ginger cooler (non-alcoholic)50 Minutes
- Lemon mousse (without eggs)1 Hours 20 Minutes
- White chocolate mousse with raspberries1 Hours 25 Minutes
Moroccan mint tea
Ingredients
- 600 ml water
- 5 teaspoons gunpowder green tea leaves
- 9 sprigs spearmint leaves
- 3 tablespoons sugar
Instructions
- Place the green tea leaves in a tea pot.
- Twist six sprigs of spearmint to bruise the leaves and add to the pot (save three sprigs to add later).
- Add the sugar.
- Bring 200 ml of the water to the boil and pour over the tea, mint and sugar and leave to steep for 2 to 3 minutes.
- Bring the rest of the water to the boil and add to the pot and leave for another 2 to 3 minutes.
- Pour the tea into another pot from a height to aerate. Repeat two or three times.
- Strain.
- Serve hot in individual glasses with a sprig of spearmint.
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